Mexican Chicken & Bean Casserole Recipe

ingredients

2 pounds cooked chicken, diced
2 cans (15 ounce size) pinto beans, rinsed and drained
1 can (8 ounce size) tomato sauce
3 tablespoons chili powder, or to taste
1/2 cup chopped onion
1 small jar picante sauce
1 package (8 ounce size) grated Monterey jack cheese or cheddar cheese
salt and pepper, to taste
cooked rice

directions

Preheat the oven to 375 degrees F.

Combine the cooked chicken, drained beans, tomato sauce, chili powder, and onion. Stir well.

Stir in the picante sauce, salt, and pepper, and all but 1/4 cup of the cheese.

Pour the mixture into a casserole dish. Cover and bake at 375 degrees F for 45 minutes. Stir once during the cooking time.

Remove the cover and sprinkle with the reserved cheese. Bake, uncovered, for 5 minutes or until the cheese has melted.

Remove from the oven and serve over the cooked rice.

nutrition data

540 calories, 18 grams fat, 29 grams carbohydrates, 64 grams protein per serving.

reviews & comments

jokamac REVIEW:
July 9, 2011

I cooked this all on the hob, softening the onion in a little olive oil then browning the chicken and adding all the other ingredients and simmering for 20 mins until the chicken was cooked. Then I put the mixture in a casserole dish and chilled it until we needed it. When it was needed, I mixed some crushed sweet chilli flavoured doritos with the grated cheese, sprinkled the mixture on the top then microwaved it until hot finishing it off under the grill to give a crispy topping and it was wolfed down by eveyone

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